Leek and pumpkin Risotto
This recipe can be made with both pumpkin or squash, so if you can’t get your hands on a pumpkin don’t panic, you can still make this comforting risotto.
Ingredients
3 tablespoons littleseed extra virgin British rapeseed oil
Half a small pumpkin peeled and cut into 1cm cubes (you could also use a whole butternut squash)
2 leeks sliced into small pieces
2tsp dried thyme or a couple of sprigs of fresh thyme
2 cups risotto rice
1.5 litres of vegetable stock
30g freshly grated Parmesan cheese or vegetarian hard cheese + extra for serving
Method
Heat 2 tablespoons of rapeseed oil in heavy large pan over a medium heat. Add the chunks of pumpkin and cook until they start to soften and get brown around edges. This will take about 5 minutes.
Transfer the pumpkin to a bowl.
On a medium heat add the remaining 1 tablespoon of rapeseed oil, sliced leeks, and thyme to the same pan and stir until the leeks are softening but not browned. Add the rice to the pan and stir 1 minute. Add 1 ladle of stock and simmer until absorbed, stirring frequently, 3 to 4 minutes. Add remaining vegetable stock one ladle at a time, allowing each addition to be absorbed before adding next, stirring often.
Return the pumpkin to the pan. Continue to cook until the rice is just tender and very creamy, stirring often, about 10 minutes longer (about 25 minutes total cooking time). Remove from heat. Stir in the freshly grated Parmesan cheese. Season to taste with salt and pepper.
Serve with some additional Parmesan cheese sprinkled on top.
Prep Time
5 minutes
Cooking Time
30 minutes
Recipe Notes
Want to try something different? Try replacing the parmesan with tangy and crumbly Wensleydale cheese.